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Churro Cookies

Freshly baked churro cookies on a white plate, with one broken in half to show the soft inside
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A classic churro, but in a cookie! No deep frying, no fuss, just pure cinnamon-sugar bliss. These cookies are soft inside with a crispy, sugary coating that will make you feel like you’re at a fair. The best part? They’re simple enough for any home baker.

Ingredients

Scale

For the Cookies

  • 1 cup softened butter
  • ⅔ cup sugar
  • 1 large egg, beaten
  • ½ teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • pinch of salt
  • 2–6 teaspoons milk (as needed for piping)

For the Glaze

  • ½ cup hot water
  • 2 cups powdered sugar

For the Cinnamon-Sugar Coating

  • 1 cup granulated sugar
  • 2 tablespoons cinnamon

Instructions

  1. Prep: Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. Make the Dough: In a large bowl, cream the softened butter and sugar until light and fluffy. Mix in the beaten egg and vanilla until smooth. In a separate bowl, whisk together the flour, baking powder, and salt, then add to the wet ingredients. Mix on low speed until the dough forms large, soft crumbles.
  3. The Piping Test: Fit a piping bag with a large star tip. Add a small amount of dough to test it. If it’s too firm to pipe, add 2 teaspoons of milk to the bowl and remix. Continue adding milk 2 teaspoons at a time until the dough is a pipeable consistency that holds its shape. Pipe 3-4 inch lines onto the prepared baking sheet, leaving about 2 inches between them.
  4. Bake: Bake for 8-10 minutes, until the edges are a light golden-brown.
  5. Cooling & Cutting: Carefully slice the long cookies into 3-4 inch pieces. Transfer them to a wire rack to cool completely.
  6. Glaze & Coat: While the cookies cool, make the glaze by whisking hot water and powdered sugar together until runny. In a separate bowl, mix the granulated sugar and cinnamon. Dip each cooled cookie into the glaze, let the excess drip off, then roll it in the cinnamon-sugar mixture for a generous, even coating.
  7. Final Touches: Place the coated cookies back on the wire rack to fully dry for 45-60 minutes. This is key for that perfect churro shell.

Notes

  • Serving Suggestions: These are amazing on their own, but they’re even better with a warm cup of Mexican hot chocolate or coffee.
  • Tips & Tricks: Use a high-quality vanilla extract and don’t be shy with the cinnamon. The milk is your secret weapon for a perfectly pipeable dough. Don’t overbake them or they’ll lose their soft centers!
  • Storage & Reheating: Store finished cookies in an airtight container at room temperature for up to 5 days. To recapture that “just baked” warmth, pop them in a 250°F oven for a few minutes. You can also freeze the baked and cooled cookies for up to 3 months.

Find it online: https://recipesh.com/churro-cookies/